Make Your Own Mini Green-za's!

NOTE: THIS RECIPE REQUIRES A DEHYDRATOR.

This is just plain old FUN! I like inspiring people to try healthier, raw options, and I know for me that was an issue of convenience for a long time. For a lot of you, an issue is that you have older kids who are not vegan/raw and convincing them to switch to a diet like this might be hard. So you might need some yummy, fun to eat finger-foods for the family. I've got one for you right here! A wonderful, truly green pizza. Now, this takes a while, so you're gonna have to put in some prep work beforehand...

Crust:
480 Ml (2 Cups) Milled Flax Seed
360 Ml (1 1/2 Cups) Ground Almonds
240 Ml +  1 Tsp Water
2 Tbsp Olive Oil
1 Tbsp Mixed Herbs (Or just equal parts Thyme and Oregano will do)
1 Tbsp Basil
1 Tbsp Nutritional Yeast
1/2 Tbsp Rosemary
1/4 Tbsp Local, Organic Honey
A Couple Pinches of Salt

Stir all ingredients in a bowl or, better yet, use your hands! Roll out into golf balls, smack in your hands to flatten to a little less than a quarter-inch thick and pop onto the dehydrator trays-dehydrate on 40 degrees C for about 7 hours. This is a lovely GF Italian herb bread and you can use it for anything, sandwiches too, whatever you like.

Green Cheeze (This is for you Ali-an easy Cheezy for my nut-allergic friend!):

240 Ml (1 Cup) Pumpkin Seeds
2 Tbsp Pine Nuts
2 Tbsp Sunflower Oil
1 Tbsp Rejuvelac (I make quinoa rejuvelac because it is gluten free)
1 Clove Garlic
1/4 to 1/2 tsp Fleur De Sel (or sea salt)
Pinch of white or black pepper
Pinch of ground mustardseed (optional)

Soak the Pumpkin Seeds for about 4 hours or so. Drain and put in a food processor or a blender (but the food processor will work much better) and mix with all the other ingredients, stopping and stirring continuously until you have it well blended.

Once your crusts and cheeze are ready, put the cheeze in a bowl and the crusts on a plate. Slice up some organic cherry tomatoes onto another plate and you're ready to serve your make-your-own mini pizzas! These are AWESOME with My Rawkin' Raw Ranch Dip. Pizza + Ranch, and it's all healthy and raw?! I must be joking, right? Nope. Give it a try for yourself. Out of this world, and tons of fun! I finished it off with some raw carob brownies, but those are for another time...

All Hallows' Eve Special-Pumpkin Pie! Yum...

Wow, this turned out so, so good. Minus the filling being a bit more sloppy than the baked kind, it's pretty spot-on I'd say. This makes A LOT of pie, so half this recipe if need be, but serve it in a small pie pan if you're gonna do so. It will keep well in the fridge or freezer with some tin foil over it though.

For a Basic Pie Crust, you do something similar to my (un)cookies. This is really easy and doesn't take much work.
1 1/2 cups Cashews
2 Cups Dried, Pitted Dates
1/2 tsp Cinnamon

Pulse this in your blender/food processor until it's blended up nicely. It's gonna be chunky, but you want it to be well mixed. It won't take more than a minute'r two.

Now take this, and press it with the back of a spoon and your fingers into a large pie pan. The crust is sticky so this part is a little difficult, but it's not that bad. Stick it in the fridge while you make the filling.

Filling:
(I halved this and did each half at a time since I only have a cheap blender. If you have a food processor you can do this all at once and save yourself a lot of time, however.)

Approximately 1420 ml/6 Cups chopped pumpkin (small pieces)
240 ml/1 cup Ground Almonds
2 Tbsp Desiccated Coconut
4 Tbsp Maple Syrup
2 1/2 Tbsp Organic, Local Honey (Otherwise the Bees are treated in a manner that is very cruel and grotesque...eugh...)
2 Tbsp Provamel (or other rice milk/milk substitute)
1 1/2 Tsp Allspice
1 Tsp Cinnamon

This is tough work in a cheap blender, and might take some time, but pulse, stir, pulse, stir, ect until you get it well blended.

Topped With A Walnut, Just Because I Thought It Was Cute.

Fill your pie crust with your filling and smooth out the top with the back of a spoon. Refrigerate for 30 min to an hour and serve. Yum, yum, yum!

Moist Carrot Cake

mmm...

Cake:
4 Organic Carrots
240 ml/1 cup Desiccated Coconut
240 ml/1 cup Dried, pitted Dates
1 Cup Mixed Nuts
1 tsp Cinnamon
1/3 tbsp raw Carob Powder
1-2 tbsp Maple Syrup

Wash & finely grate the carrots into a large bowl. Tedious, but this recipe is well worth it, believe me. Grind (pulse, stir, pulse, stir...) Dates & Nuts together in a blender or food processor until they are a relatively smooth mush. Add this and the rest of the ingredients to your large bowl. You may whisk or stir this until it is very well blended, but I found it easier to just get in there with my hands and mix it up. Press the cake mix into a glass pan and even it out with your fist. Alternatively, you could turn these into cupcakes! Frost and enjoy. Will easily serve 4-6, or more...but not if you're hungry like we were when I made it. The two of us ate about half of it in one sitting. :))

Frosting:
About 1 cup Ground Almonds (you may grind them yourself in a food processor if you wish, but they were cheaper to buy pre-ground at Tesco's. Easier too.
4 Tbsp Maple syrup
2 Tbsp Desiccated Coconut
Rice Milk

Add all ingredients into a bowl & stir, add rice milk gradually until the desired consistency is obtained. Recipe may be doubled if you want a sweet cake or you just want some extra frosting for whatever else. Smooth onto the cake with a knife or the back of a spoon.